Whisk together all liquid ingredients.Add the wet stuff to the dry stuff and mix just until batter comes together. DO NOT MIX UNTIL SMOOTH. Your batter will be lumpy. Set it aside to rest for about 5 minutes while you prepare the griddle. Warm your griddle or pan on medium heat and melt a small portion of butter in it. Ladle the batter on to the pan. (If you are a fan of blueberries, chocolate chips, bananas, pecans, etc. in your pancakes, you will want to add these right after you pour your batter on the pan). Cook until bubbles form and the bottom is golden, approximately 3 minutes.

Flip and cook until the second side is golden, another 2 minutes or so.

Enjoy with warm syrup and a cup of strong, hot coffee.

**For a healthier option, you can substitute whole wheat flour for the all purpose flour.

**If you are interested, here is the recipe I use to make my own pancake syrup (courtesy of my Nana)...

1 cup light or dark corn syrup

1/2 cup water

1/2 cup brown sugar

Mix these ingredients together in a saucepan and cook until sugar is dissolved. Add 1 teaspoon of maple flavoring (found in same section of grocery store as vanilla extract). Serve warm and refrigerate what is left over.